Butter Poached Haddock Recipe
Summary
Difficulty LevelMediumHealth IndexAverage
Ingredients
| Haddock fillets | 2 Pound | |
| Butter | 1/3 Cup (16 tbs) | |
| Grated rind of 1 lemon | ||
| Juice of 1/2 a lemon | ||
| Dill | 2 Tablespoon, dried | |
| Parsley | 1 Tablespoon, minced | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Place the fish in a bowl.
Cover with cold water and add 3 tablespoons (50 mL) coarse salt.
Let soak for 1 to 2 hours.
This is done to prevent the fish from drying while cooking.
Then remove from the water, dry with paper towel.
Place the butter in an 8 x 8-inch (20 x 20 cm) baking dish and melt 1 minute at HIGH.
Place the fillets, either cut in individual portions, rolled or left whole, in the dish.
Cover with plastic wrap or lid.
Microwave 6 minutes per pound (500 g) at HIGH.
Let stand 3 minutes, covered.
Then remove fish from dish with a spatula or a perforated spoon.
Place on a warm platter.
Salt and pepper to taste.
To juice in the baking dish add the lemon rind and juice, the dill and parsley.
Microwave 1 minute at HIGH.
Pour over the fish and serve with boiled potatoes.
Cover with cold water and add 3 tablespoons (50 mL) coarse salt.
Let soak for 1 to 2 hours.
This is done to prevent the fish from drying while cooking.
Then remove from the water, dry with paper towel.
Place the butter in an 8 x 8-inch (20 x 20 cm) baking dish and melt 1 minute at HIGH.
Place the fillets, either cut in individual portions, rolled or left whole, in the dish.
Cover with plastic wrap or lid.
Microwave 6 minutes per pound (500 g) at HIGH.
Let stand 3 minutes, covered.
Then remove fish from dish with a spatula or a perforated spoon.
Place on a warm platter.
Salt and pepper to taste.
To juice in the baking dish add the lemon rind and juice, the dill and parsley.
Microwave 1 minute at HIGH.
Pour over the fish and serve with boiled potatoes.
Chef
